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Artichoke Cod with Sun-Dried Tomatoes

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Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. —Hiroko Miles, El Dorado Hills, California
Artichoke Cod with Sun-Dried Tomatoes
Artichoke Cod with Sun-Dried Tomatoes Recipe photo by Taste of Home
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Ingredients

  • 1 can (14 ounces) quartered water-packed artichoke hearts, drained
  • 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 2 green onions, chopped
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 6 cod fillets (6 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: Salad greens and lemon wedges

Directions

  1. Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine.
  2. Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture.
  3. Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.

Nutrition Facts

1 fillet with 1/3 cup artichoke mixture: 231 calories, 8g fat (1g saturated fat), 65mg cholesterol, 665mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

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